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Barbecue Potato Chip Crusted Chicken Fingers with Dill Pickle Dipping Sauce
Yield: 4-6
SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Barbecue Potato Chip Crusted Chicken Fingers
1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 cup
All purpose flour
1 teaspoon
Garlic Powder
1 teaspoon
Paprika
1 1/2 teaspoon
Salt
1 teaspoon
Ground black pepper
3
Eggs, whisked
1
Large bag of barbecue potato chips, crushed finely (by hand or pulse in food processor for a few seconds)
Dill Pickle Dipping Sauce
1 cup
Sour cream
8 oz
Cream cheese, softened
1 cup
Dill pickles, finely diced
1/4 cup
Sweet onion, minced
3 cloves
Garlic, minced
1/2 teaspoon
Salt
1 tablespoon
Fresh dill, minced (or 1 teaspoon dried dill)
2 tablespoons
Dill pickle juice
- Set up Air Fryer to air fry setting at 375°F.
- Slice chicken breasts into thin strips about 1" wide
- Set up breading station with 3 shallow dishes: flour, garlic powder, paprika, salt & pepper in first dish, whisked eggs in second bish & crushed potato chips in third dish.
- To bread each chicken strip, dip first into the flour mixture, then egg & finally in the crushed chips making sure to firmly press the chips onto the chicken.
- Place breaded chicken fingers in the air fryer basket far enough apart that none of the pieces touch.
- Bake for about 10 minutes, flipping over about halfway through, or until internal temperature of chicken reaches 165°F.
- Serve with dill pickle dipping sauce.
Dill Pickle Dipping Sauce
- In a medium bowl, beat cream cheese and sour cream until mixed evenly.
- Stir in pickles, onions, garlic, salt, dill, and pickle juice until completely combined.
- Garnish with chopped pickles and fresh dill if desired.
- The longer the dip sits, the stronger the flavor so make ahead for a more intense dill flavor!
Note for using oven for recipe: Preheat oven to 400°F or use convection setting at 375°F. Follow the same steps for breading the chicken with the crushed potato chips. Prepare a baking sheet for the oven by spraying with cooking spray and placing a wire rack on cookie sheet. Place breaded chicken strips on rack. Cook for 10 minutes and then flip over. Cook for another 10 minutes or until internal temperature of chicken reaches at least 165°F.
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Barbecue Potato Chip Crusted Chicken Fingers with Dill Pickle Dipping Sauce
Yield: 4-6
Prep
Cook
00:00 Total Time
Ingredients
Directions
Barbecue Potato Chip Crusted Chicken Fingers
1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 cup
All purpose flour
1 teaspoon
Garlic Powder
1 teaspoon
Paprika
1 1/2 teaspoon
Salt
1 teaspoon
Ground black pepper
3
Eggs, whisked
1
Large bag of barbecue potato chips, crushed finely (by hand or pulse in food processor for a few seconds)
Dill Pickle Dipping Sauce
1 cup
Sour cream
8 oz
Cream cheese, softened
1 cup
Dill pickles, finely diced
1/4 cup
Sweet onion, minced
3 cloves
Garlic, minced
1/2 teaspoon
Salt
1 tablespoon
Fresh dill, minced (or 1 teaspoon dried dill)
2 tablespoons
Dill pickle juice
- Set up Air Fryer to air fry setting at 375°F.
- Slice chicken breasts into thin strips about 1" wide
- Set up breading station with 3 shallow dishes: flour, garlic powder, paprika, salt & pepper in first dish, whisked eggs in second bish & crushed potato chips in third dish.
- To bread each chicken strip, dip first into the flour mixture, then egg & finally in the crushed chips making sure to firmly press the chips onto the chicken.
- Place breaded chicken fingers in the air fryer basket far enough apart that none of the pieces touch.
- Bake for about 10 minutes, flipping over about halfway through, or until internal temperature of chicken reaches 165°F.
- Serve with dill pickle dipping sauce.
- In a medium bowl, beat cream cheese and sour cream until mixed evenly.
- Stir in pickles, onions, garlic, salt, dill, and pickle juice until completely combined.
- Garnish with chopped pickles and fresh dill if desired.
- The longer the dip sits, the stronger the flavor so make ahead for a more intense dill flavor!
